How can I use baker's yeast instead of sourdough culture?
I've been making a nice" sandwich bread" with a recipe from the King Arthur flour. You make an overnight levain (sourdough culture, flour, water); next day add bakers yeast, flour, water, oil, sugar. Knead, let rise; shape into loaves for pans, let rise; bake.
Since I don't have a sourdough culture, I follow the recipe developer's instructions found in a comment under the recipe: instead of making a levain with culture, water and flour, make a "preferment" using a pinch of baker's yeast, flour and water. Then follow the recipe.
The loaves have consistently been really good, and I'm very pleased with them.
This got me thinking about recipes I've earmarked in "Josey Baker Bread". He has you make a "preferment" with sourdough culture, and then the next day you add flour, water, salt -- whatever -- but no extra bakers yeast.
I'm wondering whether I could make the doughs in Josey Baker Bread but leavened only with a preferment cultured with baker's yeast instead of sourdough culture?